| Violation Date |
Code |
Description |
| 2019-01-24 |
48 |
5-103.12 provide water under pressure to all fixtures.-pf: observed no cold water available at prep line handsink. provide cold water to this handsink. verification within 10 days. |
| 2019-01-24 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p : observed two employees recontaminate hands at faucets after washing. cdi-both emplyees washed han |
| 2019-01-24 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p: observed employee chopping herbs with bare hands upon entry. cdi- all herbs discarded voluntarily. |
| 2019-01-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee at cheese/ charcuterie island rinsing cutting utensils at handsink. cdi- discussion with employee and pic, sink cleared. |
| 2019-01-24 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. found many items in storage in uncovered containers. grilled vegetables in walk-in, cart with chorizo gravy, collards, cheese sauce, mashed potatoes, all unco |
| 2019-01-24 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p: random interview of employee indicated poor understanding of reportable symptoms and illness. verification within 10 days. |
| 2019-01-24 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found quinoa dated 1/14; au jus dated 1/17. pimento cheese unlabeled and date of prep unknown. all items |
| 2019-01-24 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed cooled rare flank steak in chef's case with no consumer advisory. verification within 10 days. |
| 2019-01-24 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf: found rice cooling tightly covered in walk-in. cdi- rice uncoverd and stirred, dro |
| 2019-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p: many items in holding units above 41f. refer to temperature chart. this inspection, food between 42f and 45f will not result in point deductions. future inspections will result in deduc |
| 2018-09-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. tongs stored on handles at waist level, exposed to contamination by legs brushing |
| 2018-09-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: spinach stuffing dated 9/2; mushroom stuffing dated 9/2; collards held beyond 7 days; corned beef held b |
| 2018-09-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found multiple items in prepared foods case in deli above 45 f. cdi- foods above 45 f moved to walk-in for cooling. |
| 2018-09-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf: no soap at one handsink in kitchen. cdi- soap supplied. |
| 2018-03-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: tomato paste not date marked. determined no effective tracking system for date marking of items in chef's case. establish system for tracki |
| 2018-03-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: prepared sandwiches and wraps in island grab-n-go holding at 50 f. cdi- pic voluntarily discarded all. |
| 2017-09-13 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p : found rotisserie chickens not dated. found collard greens not dated. found pickled cucumbers dated 9/3. |
| 2017-09-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: observed no hand drying towels at meat cutting room handsink and wine bar handsink. cdi- towels supplied. observed no hand wash sign at bar handsink. cdi- supplie |
| 2017-09-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p: found corn chowder soup cooled overnight at 45 f. walk-in cooler holding foods at 37-40 f. chef voluntarily discarded soup. 0 pts. |
| 2017-09-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: found raw marinated tuna and beef filet on menu with no consumer advisory. cdi- menus corrected by hand while on |
| 2017-09-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : found large volume of corn chowder cooled overnight at 45 f in covered container. |
| 2017-09-13 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: observed house-packaged s |
| 2017-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found damp wiping cloths on surfaces in retail areas. repeat .5 pts. |
| 2017-06-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. pan and cloth stored in handwashing sink in the wine bar area. cdi- pic stephanie removed. maintain access to handwashing sinks for use. |
| 2017-06-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. unwashed bell peppers stored over washed and cut produce, unwashed peaches stored over ready to eat lettuce in walk in cooler. cdi- pic joshua corrected storage immediately. (0pts) |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some small dried debris on the saw in the meat department |
| 2017-06-21 |
33 |
3-501.13 use approved thawing methods. packaged ground turkey being thawed under running water in the meat department. employee advised that they use cold water to thaw. cold water tempting at 80f from the faucet. cdi- ice added to container and placed in |
| 2017-06-21 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use oil bottle, container of sugar, and small container of salt and pepper not labeled as required. cdi- pic labeled all. (0pts) |
| 2017-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. lettuce cooling in prep cooler in large amount and twice backed potatoes cooling o |
| 2017-06-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. one cloth in sanitizer not submerged and one container of sanitizer with cloth stored in it stored on the floor. cdi - all storage corrected. (0pts) |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than ten containers in back main prep kitchen stacked tightly together while wet. allow all to air dry for nesting together. repeat. 4-903.11 store cleaned equipment, utensils, |
| 2017-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dust debris on ice scoop cover and under countertop equipment. cleaning is needed. (0pts) |
| 2017-06-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two employee's wearing watches during active food preparation and utensil washing. remove watches. repeat |
| 2017-03-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. carrot soup and cauliflower soup cooling in walk in cooler. ice wands observed in |
| 2017-03-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverages stored throughout on steamers, prep tables, and facility storage/ dry goods areas. cdi- pic sous chef josh corrected all storage. repeat |
| 2017-03-17 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels at handsink at wine bar area. prep area was in use by deli employee's for active preparation. pic advised of damaged towel dispenser. cdi- papertow |
| 2017-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one of four pans of corn beef in warmer in main preparation kitchen not under temperature control. pic advised that it had been removed to be cut for tasting to ensure quality prior to |
| 2017-03-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee wearing watch during utensil washing/ preparation. remove all arm jewelry. (0pts) |
| 2017-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. four metal pans stacked together tightly while wet. allow all utensils to air dry before nesting them together. (0pts) |
| 2017-03-17 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. utensils stored as clean being stored in sanitizer at the bar area. discontinue s |
| 2017-03-17 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in prep coolers. replace torn gaskets. (0pts) |
| 2017-03-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths used under cutting boards during active food preparation. discontinue use of wet cloths under cutting boards. |
| 2016-12-13 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. some lids and containers damaged. replace all damaged food contact conta |
| 2016-12-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p. lemons at self service beverage area not covered/ protected from possible contamination. cdi- store manager, brian corrected (0pts) |
| 2016-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. dry seasonings, mixes, sauces at multiple preparation and service areas in facility not labeled. cdi- verbal correction to label al |
| 2016-12-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. raw shell egg being offered in eggnog. partial advisory provided. return visit by 12/23/16 to check for correctio |
| 2016-12-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverage bottles, and cups stored on prep tables and surfaces, and utensil storage areas throughout facility. cdi- all storage corrected. repeat |
| 2016-08-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. open employee beverages stored on shelf over warewashing area. cdi- sous chef had employee to correct storage. |
| 2016-08-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. deli meats, quinoa salad, and sliced cheeses tightly covered and/ or stacked durin |
| 2016-08-30 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. working containers of dry mix and oils in the main kitchen prep area, and wine bar area not labeled per rule. label all. |
| 2016-08-30 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. clean utensils being stored in sanitizer at front prep line. cdi- corporate chef |
| 2016-08-30 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p one pan of cooked potatoes in walk in cooler dated 8/17. cdi- sous chef voluntarily discarded. repeatcomm |
| 2016-08-30 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. blade on can opener damaged. replace blade and/ or opener. |
| 2016-08-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dust build up fan shield in walk in cooler at meat area and small counter top red fan. cleaning is needed. |
| 2016-08-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items in prep and storage area not protected during storage. invert/ protect during storage. 4-903.12 do not store single |
| 2016-04-11 |
45 |
4-501.11 maintain equipment in good repair. observed an open air cheese cooler operating with an ambient temperature between 46 and 48f. all cheeses were removed from the cooler. maintenance request placed during inspection. do not place cheeses back |
| 2016-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet. |
| 2016-04-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large meat roasts (several pounds each) cooling while intact. cdi- roast |
| 2016-04-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed containers of chicken soup and chili in the walk in cooler without datemarks on them. cdi- products discarded. 3-501.18 discard |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheeses in the open air cheese case cold holding above 45f, sliced deli cheeses stored over the fill line in a flip top cooler above 45f and chicken salad on an ice bath above |
| 2016-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a meat saw in the refrigerated meat room that had not been used today with dried debris on the saw blade and a deli slicer with dried food debris behi |
| 2016-01-04 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed beef and barley soup in a large plastic cambro at 64f in the walk in cooler. pic stated the soup was made on the previous n |
| 2016-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several areas of the facility where tcs foods were holding above 45f (see temp. chart). cdi- the packaged lettuce containers were discarded and the other foods were placed int |
| 2016-01-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle and another spray bottle that was mislabeled as the wrong chemical. cdi- both bottles contents were emptied. |
| 2016-01-04 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf one employee in the meat and seafood department stated some equipment was being washed, rinsed, and sanitized using a 1 compartment pr |
| 2016-01-04 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed 3 dry good plastic storage bins without labels on them. |
| 2016-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed boxes of raw bacon stored directly over chicken salad in a walk in cooler. cdi- storage rearranged. |
| 2016-01-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 4 gallons of beef and barley soup at 64f in the walk in cooler. the soup |
| 2016-01-04 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed little neck clams in the seafood display case without a she |